These chocolate pancakes are a dream come true for any chocolate lover! Easy cocoa pancakes are thick and fluffy, loaded with gooey chocolate chips and, best yet, use simple pantry ingredients so you can whip up a batch any time the fancy strikes, even if you need a gluten-free recipe!

stack of double chocolate pancakes with hot fudge and strawberries on top
Not a birthday is celebrated at our house without a stack of chocolate chocolate chip pancakes! The ingredients are simple and always on hand ready to go!

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Timeless Chocolate Pancakes – 50 Years and Counting!

Homemade chocolate pancakes has been a family favorite recipe for over 50 years!

I don’t recall where my family first came across this recipe, but it has been made literally hundreds of times over the years. Being self-proclaimed chocoholic since childhood, I requested chocolate pancakes for breakfast incessantly.

My mom couldn’t keep up with my demand or desire, so double chocolate pancakes was among my first independent cooking experiences I had. Since the ingredients are simple kitchen staples (I mean, we all have cocoa powder, flour, sugar, eggs, butter, and milk, right?!), once I mastered this easy recipe there was no stopping me.

Fast forward many decades later and this is the treat every person wakes up to on birthday mornings with layers of whipped cream and, as if it couldn’t get any better, it’s all drizzled with our famous homemade hot fudge and sprinkles.

This is a breakfast experience right up there with fudgy chocolate oatmeal. Is it breakfast? Is it dessert? Who cares. It’s amazing.

I’m never making plain pancakes again. This recipe forced me to be addicted to chocolate pancakes…
“I LOVE IT” is a major understatement. I appreciate you immensely for putting this recipe in my way. Thanking you profusely!

—Kauthaa

Let’s Make This Together!

If my former 10 year old self could master this recipe, there is no doubt anyone can make the world’s best pancakes! It’s as easy as whisking together the liquid ingredients, pouring them into the dry, and stirring!

Since having to transition to a GF diet, I continue to make these moist, fluffy chocolate pancakes gluten-free as well. Adaptations for using a GF all-purpose flour are included in the full recipe below.

Easy Peasy Mix

Whisk together the dry ingredients – flour, cocoa powder, sugar, baking soda, and salt. In a separate bowl whisk together milk, eggs, and vanilla extract, then just stir them together.

a whisk mixing together the wet and dry ingredients.

Finish batter and get flipping!

After the wet and dry have been mixed together, this is when I add melted butter. That way it won’t turn solid again when it hits the cold milk. For the true double chocolate experience, don’t forget to finally stir in the chocolate chips. 

Preheat griddle over medium heat. Drop  batter onto hot skillet and cook for 1-2 minutes, or until top starts to bubble and bottoms are set enough to flip. Flip and cook for another 1-2 minutes on the other side. Donezo and enjoy!

pancake batter with melted butter.

Making Chocolate Pancakes Gluten-Free

I’ve tested this recipe with several different gluten free all purpose flour blends because, let’s be honest, can a gluten-free breakfast idea get any better? Overall, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour had the best combination of taste, texture, and consistency of batter.

Use the following suggestions when substituting gluten-free flour.

  • Avoid thinning the batter out with too much milk or the pancakes will be become dense and “gummy.”
  • Use 1/4 cup additional milk when using Bob’s Red Mill 1-to-1 or King Arthur’s Measure for Measure Gluten Free Flour.
  • If using Cup 4 Cup gluten free flour, batter will be very thick because of the cornstarch in the flour blend. You may want to add up to 1/2 cup extra milk to the batter. The batter will have to be spread on the griddle, but after cooking the taste and texture is great.
  • Using GF flours will make a slightly thicker pancake batter than traditional pourable batters.
overhead shot of chocolate chocolate chip pancakes with hot fudge and strawberries
You can make this fluffy stack as decadent or simple as you’d like it to be. Special occasions call for whipped cream and chocolate syrup, while weekday mornings call for fresh fruit and pure maple syrup.

Can I Make These With Bisquick?

These pancakes can also be made using Bisquick or any preferred pancake mix. Omit the baking soda and salt, but leave all the other ingredients the same.

I have not tested the recipe with gluten free pancake mixes, so you may have to adjust the liquid ingredients to a desired consistency.

chocolate syrup about to go on a stack of chocolate pancakes
Light, fluffy, and not overly sweet! Making pancakes with cocoa powder is a great incentive to get out of bed!

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stack of double chocolate pancakes with hot fudge and strawberries on top
4.81 stars (66 ratings)

Simple, Fluffy Double Chocolate Pancakes Recipe

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
These chocolate pancakes are a dream come true for any chocolate lover! Easy cocoa pancakes are thick and fluffy, loaded with gooey chocolate chips and, best yet, use simple pantry ingredients so you can whip up a batch any time the fancy strikes, even if you need a gluten-free recipe!
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Ingredients
 

Equipment

Instructions
 

  • In a large bowl whisk together flour, cocoa powder, sugar, baking soda, and salt. In a medium bowl whisk together milk, eggs, and vanilla extract.
    1 ½ cup all-purpose or gluten free flour, ¼ cup unsweetened cocoa powder , ¼ cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup milk, 2 large eggs, 1 teaspoon vanilla extract
  • Pour the wet ingredients into the dry mixture. Stir until just combined and moistened. Add melted and cooled butter and mix thoroughly. Finally, stir in (optional) chocolate chips. Set aside while griddle preheats over medium heat.
    ¼ cup butter, melted and cooled, ½ cup semi-sweet chocolate chips
  • Coat griddle with butter, coconut oil, or cooking spray. Drop ¼ cup of batter onto hot skillet and cook for 1-2 minutes, or until top starts to bubble and bottoms are set enough to flip. Flip and cook for another 1-2 minutes on the other side.
  • Transfer to a cooling rack or to a plate loosely covered with aluminum foil to keep warm. Serve with suggested toppings.

Notes

 

Best Tips
  1. Make sure the butter has completely cooled before adding to the mix. Otherwise the butter will solidify once it hits the cold milk and thicken the batter.
  2. Mix chocolate chips in with the batter or sprinkle them on top before flipping to the other side to cook.
  3. Cooled pancakes can be placed in a freezer ziplock bag and frozen up to 3 months.
 
Gluten-Free Chocolate Pancakes
I’ve tested this recipe with several different gluten free all purpose flour blends. Overall, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour had the best combination of taste, texture, and consistency of batter.
Use the following suggestions when substituting gluten free flour. 
  • If measuring in grams you will need 214 grams GF all purpose flour
  • Use 1/4 cup additional milk when using Bob’s Red Mill 1-to-1 or King Arthur’s Measure for Measure Gluten Free Flour.
  • If using Cup4Cup gluten free flour, batter will be very thick because of the cornstarch in the flour blend. You may want to add up to 1/2 cup extra milk to the batter. The batter will have to be spread on the griddle, but after cooking the taste and texture is great.
  • Using GF flours will make a slightly thicker pancake batter than traditional pourable batters.
  • Avoid thinning the batter out with too much milk or the pancakes will be become dense and “gummy.”
 
Dairy-Free Adaptation 
Substitute coconut oil or vegetable oil for the melted butter. In place of the milk, use your preferred non-dairy milk.
Read labels carefully if adding chocolate chips to the pancakes. Some brands contain milk or whey.
 
Calories: 132kcal, Carbohydrates: 17g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 30mg, Sodium: 182mg, Potassium: 93mg, Fiber: 1g, Sugar: 6g, Vitamin A: 133IU, Calcium: 29mg, Iron: 1mg
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